Directions

Dissolve sugar in water and add yeast to proof. Rest one to two minutes.

Melt butter and, along with the salt, stir into yeast mixture.

Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of "give" and not be too tough).

Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent "window" between your fingers without it tearing.

Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin "logs" and place about 3" apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds if desired.

Let double in size.

Bake in a 400°F oven until golden brown.

Reviews

Most Helpful

My Favorite Sub (Hoagie) Rolls

55

Finally, a bread recipe that even I couldn't screw up.
I halved the recipe, started with 1 cup of bread flour and added 1/2 cup at a time until it got to a texture that I liked. I also used vegetable oil on my hands and on the board instead of using more flour, that way I knew I wouldn't be adding more flour to the mix.
I baked the bread for about 18 minutes, turning once for even browning on all loaves.

This recipe AS IS is not a good sub roll at all, it is way too salty and too dense. If I make these again I will try half the salt, but I wonder if this is a misprint and it is supposed to be 2tsp NOT 2 Tbsp?! I might try these again with this amount and see if it helps, they will be less salty for sure, but also will rise better and be a lighter roll.